Roast the Moong Dal until little brown in colour and set aside. Smear with turmeric powder.
In a bowl heat water and cook the Moong Dal half, drain the water and set aside. In a bowl take Chire and soak in water for 1 min and drain the water. Mix the Chire and Dal together and don’t overdo. Add salt and set aside.
In a wok heat ghee and add chopped onions and julienned ginger and stir until softened. Add bay leaf, chopped green chillies and stir. Add peanuts, raisins, green cardamom, cinnamon chopped and mix well. Add Chire & Dal and stir but not too much. The Khichuri should not be soggy. Drizzle with ghee and set aside covered.
Serve hot with yoghurt.
